Pumpkin Caramel Layer Cake

I am brimming with excitement today. Here are the reasons why: 1- This is the best cake I have ever made and I can’t wait to share the recipe with you. 2- I leave today for San Francisco! Woohoo! And you know what is waiting for me there? A weekend of fun including the Food Buzz festival and getting to visit Andy’s hometown. Yup- I’m a happy girl.

Remember the first time I tried to make a layer cake? Yeah it didn’t turn out that well. This one was much different! Now I know that my layers aren’t exactly even, and I think I know how to fix it for next time, but is it so bad if I actually kinda like them this way? Sometimes I think a little less than perfect can be the most beautiful.

Guys I must say that this is one amazing cake. The frosting you may have seen before. Remember these cupcakes? When I made them back in May I used it on a Coconut Vanilla Bean Cupcake. Now even though they were outstanding, I had bookmarked this pumpkin cake recipe it was originally paired with for sometime in the fall. The frosting comes together like so: make caramel sauce, add cube by cube of cream cheese until the frosting is silky and caramel-y and delicious. Chill for a few hours so it gets nice and spreadable- and there you go. Pair it with the most soft and fluffy pumpkin cake, cinnamon sugar pecans and a drizzle of caramel sauce, and this is a fall dessert at it’s best. Trust me!

In a medium saucepan, combine the sugar and water. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.) Stir in Vanilla extract.

Transfer the caramel to the large bowl and using an electric mixer, beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the mixer on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.

Meanwhile:

Preheat the oven to 350°. Butter and flour two 8-inch round cake pans.

In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.

In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.

Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.

Using a serrated knife, carefully slice each layer of cake in half to make 4 thin cake layers.

Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting. Top with the the next 3 layers and repeat. Then, frost the top and side. Top with Candied pecans and Caramel Sauce (optional) Refrigerate the cake for 2 hours before serving.

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Audra-how wonderful this giveaway is and yes I one that wished for the cake stand! I completely understand the issues you have had with layer cakes and I definitely need to get more practice. Your cake here looks amazing and I have printed the recipe. Love the pumpkin caramel flavor combo. What would I put on the cake plate…it would have to be a perfectly layered and tasty birthday cake for my husband!

Wow, this looks absolutely wonderful! I tip my hat to you!I’d love to enter the giveaway – I’d top this stand with either a Baumkuchen-torte or an Apfelstreuselkuchen (apple streusel cake). I’m German, and I love our denser cakes that are very unlike the fluffy cakes most common in the U.S.. Plus I think a light streusel cake would contrast beautifully with the copper! :)I’m also following you on Twitter (kirikiri1) and liking you on facebook (Kerstin Wolff). (I

This cake is absolutely beautiful. So funny, I saw the pic of the cake stand and was wondering where I could find it, then I read about the giveaway. Exciting!! Since I have a cake stand obsession, I would add it to my collection, but I would proudly display some pumpkin cupcakes on it.

Gorgeous cake stand and cake! It’s beautiful and I would love to make it. If I won that plate your cake here is exactly what I would put on it! This might be on my Thanksgiving dessert table this year. Thanks for the great photos and recipe.

This cake is simply to die for. I actually love the uneven layers because it makes it that much more appealing. Wow. I follow you on twitter, but I just liked you on Facebook (I have to figure out how to make a page). GREAT giveaway.

I can’t decide which is more beautiful, the cake or the stand! I have to say, I would definitely make this to put on it. (& I think I will anyway, cake stand or not) Thank you for sharing such amazing recipes. (I made the salted caramel brownies the other day. oh my…)

Your cake is a beauty! I’ve never attempted a layer cake and I’m pretty scared to lol! Sometimes I’m not big on pumpkin but man your photos, plus the addition of caramel, have me wanting to try this! And your cake stand is lovely, I’d love to win it! Since I don’t ever make cakes I’d have to find a nice red velvet, or carrot cake recipe to display on it :)

What an amazing cake!! And a great giveaway. I don’t make nearly enough but I would have to come up with something extra special to put on that cake stand. I’m thinking a caramel apple cake, since you’ve already covered pumpkin.

Your cake looks GORGEOUS, and I don’t think “imperfect” layers make it look any less delicious (MORE delicious, if anything, since it shows it was homemade). I would put Christmas cake on the cake stand–it’s an angel food cake with raspberry jam and whipped cream that we made for Christmas breakfast every year.

This cake looks amazing! The caramel and pumpkin go so great together :) If I won this awesome giveaway, I would definitely display all sorts of things on it; cakes, cookies, brownies, bars, and anything else you can think of! It’s perfect for Christmas, the color and design are spot on :)

Wow! This cake is simply gorgeous! I’m going home for Thanksgiving and my Mom’s favorite cake is German Chocolate. I would love this cake stand to display a big beautiful home-made German Chocolate Cake on as a surprise for my Momma :)

Lovely cake, as always, like with your other dessert creations! :) I am definitely going to try out this recipe at some point. As for what I would put on top of a Copper Canyon Cake Stand if I won, a Tiramisu cake!

I would LOVE to win the cake stand and can think of many things to display on it, including the Pumpkin Caramel Layer Cake that I will be making shortly :) Also, my famous Giant Cupcake (made with an awesome cake mold) would love great on the stand!

I would make this cake and display it! Seriously, that cake is beautiful and so many of my favorite flavors. Or maybe carrot cake… or my chocolate-caramel cake… or… well… you can’t go wrong with cake! ;)

OMG! This cake looks divine!! I can’t believe how you keep making my mouth water post after post, the pumpkin pie cupcakes are such a huge hit in my social circle… I made them three times in October! Can’t wait to try this cake, I’d happily display it on that gorgeous cake stand if I won!

That cake is beautiful and would be perfect for Thanksgiving. Can I use a cake stand for a pie? I’m going to try a cranberry apple walnut pie for the holidays and if it turns out the way I want it to, I want it shown off with style!

LOL I totally saw this cake stand with the cake and copy and pasted the cake recipe from the Nambe website just yesterday. I love Nambe and I love the Pumpkin Cake it is fantasty delicious!!! I would display almost anything sweet on such a beautiful cake plate!

This cake looks delicious:) and the frosting sounds amazing! As for the cake stand, I would def make your pumpkin caramel cake for thanksgiving, its beautiful and sounds tasty and is perfectly themed for the holidays!

What a beautiful cake stand (and a luscious looking cake). I would love to make your Peanut Butter-Chocolate Tart with Pretzel Crust to go on this. I’ve been wanting to make it for a while and I think it would look fabulous on this stand! I also like you on Facebook.

Well the possibilities are endless but I’d have to display a black forest cheesecake I’ve been dying to share with everyone. Would look awesome on this cake stand. Have fun at the festival. So jealous, wish I could go.

I love the cake and especially the cake stand! I have gone through almost your entire website printing out recipes for parties and things and not one has turned out wrong.

This year for my new years resolution I decided to start making cakes for all my friends birthday’s. As such I have gotten a lot better, but I usually serve my cakes on paper plates or borrow cake plates cause they are so expensive. I finally bought one from Salvation Army, but had to leave it in Utah when I moved to California 2 months ago,

If I won the cake plate I would use it to display my friends birthday cakes and the tasty recipes from your site!

I think your pumpkin caramel layer cake looks stunning on this very beautiful cake stand… if I were to win this stand I would display a new york style strawberry cheesecake with fresh strawberries along the bottom edge, I’m a lover of fruit on cake :)-strawberrypink1006@yahoo.com–

This cake looks unbelievably delicious! I am bookmarking it to make soon. Congrats on being in FoodBuzz Top 9, and have so much fun at the conference. I’d love to win this cake stand. My husband’s 30th birthday is coming up in December (!!!), and I’d like to display his favorite cake (shadow layer) on it!

After work tomorrow, I am diving into baking this cake – cannot wait! This cake stand doesn’t want to be stored away in the cupboard. It will prominently display my sweet treats along with the colorful fruits & veggies I purchase weekly at our local farmers market!

I have a small at home baking business. I am doing a bridal show in January. I would LOVE to have this on the table to display edible favors. I can think of thousands of times that I would reach for it.

I would put my Mom’s pound cake on it! It is our family favorite and how we still have her with us at every holiday! I have now figured out the right time to open the oven door to make it fall just right! She used to HATE when we intentionally made it fall, but it makes it SO much better! LOL!

Gasp….Your recipe looks positively AMAZING…and I pushed the “bookmark” key with unbridled gusto!!The only OTHER cake I would deem worthy of the gorgeous cake stand is my own “signature” cake (according to family and friends)..CASHEW MERINGUE TORTE w/CHOCOLATE GANACHE..for its “show-stopper” factor (she tried to say humbly, yet failed).

This cake stand is truly a piece of art. I would serve dessert on it every Friday night to my family and friends. It would make any dessert look beautiful but I think my triple layer chocolate marble cake would look amazing on it. When it isn’t being used for dessert I would keep it on my kitchen counter displaying fruit, like the beautiful pears that are in season right now. It would also make a pyramid of apples look gorgeous against the copper colour. I love it!

I have a 4 layer White Chocolate Mint Cake sprinkled with Green Jimmy’s that I would love to display on that beautiful cake stand. It was a cake that I had baked only one time for my son’s birthday and have been meaning to recreate it for his 17th birthday.

As a Thanksgiving Day baby about to turn 50, I was “shopping” for a new pumpkin cake recipe to celebrate the event with my family. During a search I saw this delicious looking cake on a beautiful and artistic cake stand. Being an artist myself, I thought “what a wonderful pair”. For the past several years I have made a vegan, triple layer pumpkin cake with penuche frosting for my birthday, this year, I think I’ll make your pumpkin cake. As for the giveaway of the cake stand, since I will be celebrating my 50th on the 23rd this year, I’d top it with a pumpkin “birthday” cake (your recipe) and rejoice at the gathering of my family. Thanks for sharing your creative genius. Happy Thanksgiving too.

I would display my grandmothers cinnamon cake on the cake plate and it would be so beautiful with a dollie pattern of confectioner’s sugar and the intoxicating smells that it would give off would everyones brains float up to the ceiling and then back down…

I’d make THIS very cake and put it on the cake stand. Actually I’d BEG you to make me the cake, and I’d eat it, with my hands (I’m not a very classy girl), right off the cake stand. WOW! it looks to die for good!!!!

Your cake looks wonderful! We always have angel food cake for birthdays, with drippy chocolate on top, so that is what I would have to display on the gorgeous cake stand. thanks for the opportunity to win it, have a great weekend!

I found this yummy looking cake and had to stop and see what it was. Needless to say, this is on my list to make this holiday season. I too have a little bit of trouble with the layered cakes, but this one sounds too yummy to pass up. If I were to win the cake plate, I’d display this cake on the cake stand. The cake stand is beautiful and would love to have it. Thanks for posting the recipe.

Oh wow! This sounds amazing and it is a beauty! Pumpkin and caramel together is divine! I would definately display a delicious fall cake featuring apples or pumpkin on the cake stand! I am now following you on Facebook.

This recipe looks amazing! This is definitely going on my ‘recipes to try’ list! I collect unusual pedestal cake plates and I would love this one to add to my collection! It would would look wonderful at Thanksgiving displayed on my grandmother’s antique sideboard topped by an Apple Pound Cake with Caramel Glaze.

I just found your site. I like this. And I love the cake stand. I don’t even own one and I bake all the time. I think I would put on that stand a chocolte indulgence cake of some sort to reflect the bronze. The cake would have pecans, fudge, and caramel dripping from its sides. Or else I would put A pumkin swirled cheesecake on it. Sprinkled with nuts and caramel. I’m just on a caramel kick.

That is a gorgeous cake stand and the cake is one I’m attempting for our thanksgiving (as a Brit married to an American). If I had that stand, I would use it to display the strawberries, cream and summer fruit sponge layer cake my husband wants for his 30th birthday!Thanks for the lovely recipes. Laura

This looks incredible!! I love all of your recipes so much. If I won the cake stand, I would make & display my grandmother’s famous carrot cake! It is my grandfather’s absolute favorite, and his birthday is the day before Thanksgiving.

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I know you posted this some time ago, but I have a question. Did you by any chance make extra frosting? The original Food and Wine recipe has only two layers spread with 1 cup of frosting in the middle. I noticed you also used 1 cup between layers, but you have four layers. Can you confirm that the frosting recipe you use here is enough for four layers? Thank you!